Arroz Imperial (Imperial Rice) a Miami Style Cuban Yellow Rice & Chicken Casserole | Receta Cubana
???????????????????? ???????????????????????????????? or Imperial Rice is a popular Cuban dish in Miami, also known as Arroz Relleno or ???????????????????????????? ????????????????. Regardless of what you call it, this is nothing short of an awesome Cuban dish that is exceptionally portable and ideal for any type of party or get-together. For this reason, it is a favorite among catering companies and restaurants that host large events in the South Florida area. As with many things related to Cuban cuisine, the Arroz Imperial's origins are somewhat foggy, as it is unclear whether it originated in Cuba or Miami. Much like the Cuban sandwich! …and no, the Cuban sandwich is not from Tampa, and if you ever had a real CUBANO in Miami, you will agree as well!
Arroz Imperial consists of assembled and layers of rice, chicken, ham, and cheese like a casserole, then topped with additional cheese and baked until the top is slightly browned. Believe it or not, there is mayo, as in mayonnaise, between those layers! You probably say to yourself, no big deal, just another chicken and yellow rice recipe by just looking at pictures or even this video. But know that Arroz Imperial is anything BUT the typical chicken and yellow rice dish. When adequately prepared, and yes, I have had many Arroz Imperial want to be. You will experience layers of different consistencies and sabor that will have you asking for another bite. With that said, leave the calory count aside, and whatever you do, don't you dare try to make this a vegan dish. It is not! And while the all in one dish theme is a relatively new phenomenon, this recipe has been around for a while!
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Making an ???????????????????? ???????????????????????????????? ???????????????????????? is very easy. However, this is one of those recipes that will lightly test your multitasking skills. So, if you are not too good at multitasking, consider preparing all your condiments and have everything premeasured and ready. That is because you will be cooking rice on one pot and a chicken fricassee on another before assembling both into what will become an Arroz Imperial.
Requirements:
- 1 Ovensafe loaf or 6X9 Baking Dish
- 1.5 cups of white rice
- 2 lbs of chicken breath
- 1/2 Red Bell Pepper (the color is optional)
- 1/2 Green Bell Pepper
- 1/2 white onion
- About a dozen olives (to taste)
- 2 cloves of garlic
- 16 ounces of grated cheese (The original recipe call for Swiss slides, but I prefer graded)
- Mayonaisse
- 1 pack Goya Sazón Seasoning With Azafran
- 8 ounces of tomato sauce (pasta sauce will do + equal part of water)
- Tomato paste (1 Tbs)
- Dry Wine Vinegar
- 6-8 Slices of Serrano Ham
- 1.5 cups of mixed vegetable
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We'll start by cooking our rice. In a medium saucepan, put 1.5 cups of rice and water. Add about a tablespoon of oil, one teaspoon of salt, and the Goya Sazón Seasoning With Azafran little package. Bring to a boil, turn the heat to medium until the water level reaches the rice, and then cover it and turn the heat to low. Cook covered and check for doneness in about 12 minutes. If tender, add the mixed vegetable, mix it with a folding motion, take off the heat, and let it stand uncovered.
While that is going on, we need to season our chicken with salt and pepper and sear it. This step aims to cook the chicken enough to pull it with a fork but no overcook it to where it is going to be dry. On my stove, this is about 3 minutes per side. Once done, you need to let it stand for about 4-5 minutes before using a fork to pull it to shreds, petty much the same way you will do pull-pork.
After shredding our chicken, we can proceed to step two. Over medium-high heat, sauté your peppers and onions until soft. Then add the garlic, followed by the chicken, 8 ounces of tomato sauce and equal part water, one tablespoon of tomato paste, and one tablespoon of dry wine vinegar. Stir constantly until the liquids are reduced by half, check for seasoning, and if ok, turn off the burner and take it off the heat to cool down a little.
The assembly of our ???????????????????? ???????????????????????????????? begins with oiling our baking dish with either butter or cooking spray. Transfer about half of the rice and, after packing it a little, not too much, paint the entire surface with mayo. The next layer is of shredded cheese, flowed by chicken, then more cheese, the rest of the rice, after packing it a little more mayo. Now here comes a crucial moment! I prefer my top layer with more chicken, but know that the original recipe calls for Serrano ham! That is a choice for you to make! The final layer is whatever cheese you have left. With that done, we need to bake our Arroz Imperial for 15 to 20 minutes at 375 degrees or until our top cheese layer turns a beautiful golden brown. I hope you enjoy this dish as much as I do, and don't forget to visit for more Cuban recipes like this.
#ArrozImperial #ImperialRice #ArrozRelleno #StuffedRice #RecetaCubana #CubanYellowRice #ChickenCasserole
Recipe for Ecuadorian Arroz con camarones, by Laly Paredes and Cristina Blackman
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This is a coastal Ecuadorian dish usually served with sliced avocados or fried plantains and cold drinks.
It has been prepared for generations on both sides of my family. My maternal grandmother, Angeles Montesdeoca Cordero, loved seafood and learned to make it during the many summers she spent at her uncle’s house in Manabí, Ecuador. My mother, Laly Paredes, cooked this dish regularly for my siblings and me growing up in Cuenca.
I am just learning to cook and perfect it myself so that one day my daughter, Eva Kay, can share it with her own kids. That’s tradition!
Ingredients:
1 kg raw shrimp, shelled and deveined. (Set aside the heads for homemade shrimp broth.)
2 tsp cumin
8 garlic cloves, minced
1 tsp mustard
2 tbsp canola oil
2 cups uncooked long-grain white rice
3 cups chicken broth or shrimp stock (or 1.5 cups of each)
3 tbsp butter
1 red onion, thinly diced
1 red or green bell pepper, diced
2 large tomatoes, peeled and diced
3 tbsp cilantro, finely chopped
1 tsp achiote (achuete or annatto)
½ cup white wine
salt and pepper to taste
Directions (Serves 6–8 persons):
1. Marinate the shrimp with salt, pepper, mustard, 1 tsp cumin, and half of the minced garlic. Let this rest for an hour.
2. Bring water to boil in a large pot, add about 7 shrimp heads, and boil for 7 minutes.
3. Remove the shrimp from the water and reserve 3 cups of the water they cooked in to prepare the rice. If you lack time, you could skip this step and cook the rice with 3 cups of vegetable or chicken broth.
4. Heat the oil in a large pot and add the remainder of the minced garlic. Cook for 2–3 minutes on medium heat.
5. Add the rice to the garlic and oil. Mix until the rice is coated with oil and the color turns off-white (5–10 minutes).
6. Add the 3 cups of chicken broth or shrimp stock to the rice, bring to a boil, and then reduce heat to low until the rice is cooked.
7. Melt the butter and achiote over medium heat in a large sauté pan. Add the onions, bell pepper, tomatoes, salt, pepper, and 1 tsp of cumin. Cook for about 10 minutes, stirring often.
8. Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and the bell pepper are tender.
9. Mix in marinated shrimp for about 3 minutes or until cooked. Make sure you don’t overcook the shrimp.
10. Add the sautéed shrimp and vegetables to the cooked rice and mix well. Keep on low heat.
11. Mix in cilantro.
12. Add salt and pepper to taste.
13. Serve with fried plantains or avocado slices.
Enjoy!
Cristina enjoys being a wife and a mom and loves to cook for her family and friends. She attributes her knowledge of Ecuadorian cuisine to her mother, Laly Paredes.
Cristina spends her free time working out in the gym. She also finds time to nurture her interest in spirituality, psychology, and marriage counseling. She aims to contribute to IRRI and the Los Baños community to which she now belongs.
From Louisiana, USA, Cristina has joined her husband, Bryce Blackman, an agronomy extension and training specialist at the International Rice Research Institute (IRRI;
THE BEST Spanish Shrimp and Rice
Hey y’all! Welcome back for another video!
If you are new to Chaz’s Cuisines Channel, We’re glad to have you stop and visit! Go ahead and subscribe and join the family!
One of my “specialty” dishes, is the Spanish rice and shrimp dish! Boy oh boy! My family will literally fight over the last bowl, haha.
It’s a traditional dish in my family that has been past along on to me. I use my own style of flavor and techniques for a quick, easy and 30 minute meal! I hope you all give it a try and enjoy. - stay blessed!
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⬇️ Ingredients⬇️
2 Boxes, Goya Spanish rice
6-12 jumbo Shrimp, deveined and peeled
2 Stems, thyme
2 Tsp, Coconut oil
1 medium yellow onion, cubed
1/2 Green bell pepper, cubed
1/3 Cup, Roasted bell pepper, cubed
3 Garlic cloves, minced
2 Tbs, Sofrito ( Spanish tomato paste)
1/2 Tbs, Sazon Seasoning
1/2 Tbs, Garlic powder
1/2 Tbs, Onion powder
1/2 Tbs, Badía seasoning
Salt to taste
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Cuban Shrimp Casserole - Akemi Aguon
Akemi Aguon, Bianca Anderson, Vance Paet. Cuban Shrimp Casserole. Mrs. Fitz's Class.
How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
You can make your own restaurant-quality Lo Mein at home... and in ONE PAN! Jet is here to show you the ropes step-by-step.
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lo Mein Noodles
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Sauce:
1/4 cup (60 ml) chicken stock
3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
Noodles:
3 tablespoons (45 ml) vegetable oil
4 teaspoons ginger, thin julienne
2 teaspoons (10 g) garlic, minced
1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
2 to 3 cups fresh egg noodles, such as pancit
1/2 carrot, julienned
1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
3 scallions, cut into 1/2-inch bias pieces
Directions
For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
Stir the sauce, pour into the pan and incorporate all ingredients well.
Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
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#ReadyJetCook #JetTila #FoodNetwork #LoMeinNoodles
How to Make Lo Mein with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
~ spicy shrimp & yellow rice ~
Sharing a new favorite with you! Recipes follow.
SPICY SHRIMP: (serves two)
1/2 pound of peeled, deveined raw shrimp
2 small cloves garlic, chopped
3 tablespoons oyster sauce
4 drops (yes, drops) sesame oil
1/2 teaspoon light cooking oil
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1 teaspoon light cooking oil
Combine all shrimp ingredients in a bowl. Cover and refrigerate for 20 - 25 minutes.
In small non-stick skillet heat 1 teaspoon of light cooking oil. Add the shrimp and marinade. Cook over medium heat until the shrimp are pink and the marinade has concentrated. Turn the shrimp once or twice. Serve with yellow rice.
YELLOW RICE:
1 cup jasmine or long grain rice
1 cup cold water
1 15-ounce can low sodium chicken broth
1 teaspoon turmeric (I used a tablespoon, but add to taste)
1/2 teaspoon ground coriander (optional)
1/2 teaspoon each onion and garlic powders
1/2 teaspoon salt, or to taste
1 tablespoon butter
1/2 cup frozen peas
1/4 cup diced green onion
1/3 cup sautéed sweet onion
3 tablespoon chopped parsley
Combine rice, water, chicken broth, turmeric, coriander, onion and garlic powders in medium pot. Bring to boil over medium heat. Stir well. Reduce heat to low. Cover pot and let rest for ten minutes. Check to see if rice has reached desired tenderness. Add the frozen peas, sauteed sweet onion, green onion, butter and parsley. Return to low heat, cover and heat through. (This makes a lot of rice, but it's delicious reheated.)
I created this video with the YouTube Video Editor (